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Preparation

1. peel potatoes and grate, squeeze out excess water. combine potatoes and meat blending them with minced onion, salt, pepper and oregano. After well mixed add eggs and mix again. Roll into 1" balls.
2. Heat large dutch over and add oil, fry all meatballs until lightly brown on all sides.
3. While cooking the meatballs, put the tomatoes and chopped onion into a blender, process until smooth.
4. sprinkle the flour into the hot oil remaining in the pot and stir for several minutes over medium heat. Slowly pour the in the tomato-onion misture, frop in the chile and add the parsley. Cook until the mixture thickens about 3 minutes. Add the broth, meatballs and let simmer uncovered for 10-15 minutes.